Roasted Tomato And Fennel Sauce Recipes

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)

Steps:

• Preheat the oven to 375F.

ROASTED FENNEL TOMATO SAUCE

Steps:

• Preheat the oven to 450°F Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
• In the meantime, bring a pot of salted water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
• After 15 minutes of roasting, stir the crushed tomatoes into the vegetables, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
• Reserve 1 cup of the pasta cooking water. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

TOMATO FENNEL SALAD

Steps:

• Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
• Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

ROASTED TOMATO AND FENNEL SAUCE

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper. Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

ROASTED TOMATO AND FENNEL SOUP

Steps:

• Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
• In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
• Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
• Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
• Cut fennel in half lengthwise.
• Trim out and discard core; cut fennel into 1/2 inch cubes.
• In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
• Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
• Pour into bowl.
• Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add tomatoes and stock; bring to boil.
• Reduce heat and simmer for 15 minutes.
• Transfer tomato mixture to blender or food processor; puree until smooth.
• Return to pan.
• Stir in cooked fennel, basil and remaining salt and pepper.
• (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
• In bowl, whisk vinegar with remaining oil.
• Ladle soup into bowls; garnish with drizzle of vinegar mixture.
• Arrange reserved fronds over top.

PASTA WITH ROASTED FENNEL AND TOMATOES

Steps:

• Preheat oven to 375°F. Arrange fennel halves cut side down in 8 x 8 x 2-inch glass baking dish. Drizzle with 1 1/2 tablespoons oil. Roast until fennel is light brown and tender, about 45 minutes. Cool. Cut fennel into 1/2-inch pieces.
• Heat remaining 1 1/2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic and sauté until onions are tender, about 6 minutes. Add tomatoes with juice, oregano and sugar; bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 6 minutes. Add fennel and simmer 5 minutes longer. Season sauce with salt and pepper.
• Meanwhile, cook spaghettini in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
• Add sauce to pasta; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and serve.

ROASTED TOMATOES, SQUASH & FENNEL PASTA SAUCE

Steps:

• Slice butternut squash into few larger chunks, peel of the thick skin, then chop it into smaller cubes (cca. 1 cm thick). Transfer cubes into a larger bowl.
• Trim and wash fennel, then slice it finely. It is similar to slicing a bell pepper for a stir-fry, only in a bit smaller stripes. When finished, add it to a bowl with sliced squash.
• Turn on the oven to 180° C.
• Coat veggie mix with 1 generous tsp of salt, ½ tsp of ground pepper, cayenne pepper, thyme, lime juice, and 3 tbsps of olive oil. Stir it well in order to combine all ingredients properly. For the best result, I advise you to do this part with the bare hands.
• Once you have it properly mixed and evenly coated, place all in a baking tray. My friendly advice is to use good old baking paper. During the baking process you will have to stir ingredients thoroughly several times, so that way you will save bottom of the tray, and as a bonus, make dishwashing much easier later on.
• Place the tray in the pre-heated oven, and bake veggies uncovered for 15 minutes.
• Meanwhile, start working on the tomato layer. Wash and chop cherry tomatoes finely. Place them in a separate bowl or a larger soup plate, together with juices. Add finely chopped garlic clove, 1 tbsp of olive oil, 1 tsp of salt, ½ tsps of pepper, and finely shredded basil leaves. Stir all well (with spoon or hands).
• Take the roasted vegies tray out of the oven. Uncover, add tomatoes mixture, stir all ingredients together, and continue baking uncovered for another 5 minutes.
• It is time to add final touch to the sauce. Take the tray out, coat the vegie mixture with 3 tbsps of red or white wine, stir it roughly, and place it back to the oven for another 15 minutes (uncovered).
• During this final phase, you can start boiling water for the pasta (don't forget to add 1 tbsp of salt). Cook your favourite pasta according to the package instructions. Keep tiny bit of water during the draining process (2-3 tbsps). Also, make sure you boil pasta in a larger pot as you will need some extra space to combine it with the sauce.
• Baked vegies and pasta are ready? Great, it is time to combine them into a yummy final dish! Place the pot with pasta back on the stove (minimum heat). Add roasted vegie mixture and stir ingredients well. Then add grated parmesan, stir all well again, and in under a minute, put the pot aside.
• Divide pasta mixture between the serving plates, top it up with some extra freshly grated parmesan, and off you go. Bon appetite!

FENNEL, ROASTED TOMATO, AND BASIL RELISH

Steps:

• Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
• In a medium bowl, combine fennel with vinegar, capers, red-pepper flakes, and oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl along with parsley. Stir to combine; serve chilled or at room temperature.

ROASTED FENNEL WITH TOMATOES, OLIVES & POTATOES

Steps:

• Boil potatoes until tender, about 8 mins.
• Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.
• Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.